Soft Shell Crabs

Published on September 27, 2019 | By

The Picayune’s Creole Cook Book was first published in 1901. In this edition, the soft shell crab or “crabs mous” were described as a “dainty dish that graces the most aristocratic tables.”

The Creole Cook Book went on the describe the soft shell crab as a “great luxury in New Orleans,” and its “possibilities as a most delicate and savory dish”  were first discovered and appreciated there.

Most soft shell crabs are battered with an egg and flour mixture and deep fried.

In an attempt to reinterpret the traditional recipe for fried soft shell crab, yet still achieve the crunchy outer crust that we all desire, my husband Gayden eliminates the egg and milk and uses a simple dust of flour and quick sauté in olive oil.

Ingredients

  • 6 soft shell crabs, cleaned
  • 1 cup of flour
  • 1 TBSP of creole seasoning
  • salt and pepper
  • 1/4-1/2 cup olive oil

Instructions

  1. Clean the crabs by removing the eyes, the apron on the back of the crab, the gills or "dead men" as we fondly call them, and the sand pouch. I use a pair of kitchen scissors to prepare the crabs. You can also have the fish market do this for you if you prefer.
  2. Place the flour in a shallow pan and season with Creole seasoning, salt and pepper. Dredge the crabs individually in flour and shake off excess flour.
  3. Heat the olive oil over medium to high heat in a large heavy skillet. Fill the skillet with about 1/4" of oil. Do not crowd the crabs in the skillet. I usually cook three at a time. Place the crabs in the hot olive oil.
  4. When the crab is a delicate golden brown, gently turn it to the other side and cook until golden. Depending on the size of the crab it should take about 5-6 minutes per side.
  5. Remove the crusty golden crab from the skillet and place on a platter with a paper towel. Remove and serve immediately garnished with a lemon wedge.
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